Barolo DOCG Monvigliero 2020 Vietti

What type of wine is it

Barolo Monvigliero Vietti is a red wine made exclusively from Nebbiolo grapes from the Monvigliero cru in Verduno, Piedmont. The profile is elegant and harmonious, with a defined tannic structure and a persistence that aims for complexity rather than immediacy. The winemaking combines steel and wood to integrate structure and finesse, keeping the expression of the vineyard at the center.

Where it comes from

The grapes come from the Monvigliero cru, considered the most prestigious in Verduno and among the most significant in the Barolo area. The vines have an average age of 65 years and are situated at about 240 meters above sea level on silty soils with Sant’Agata Marls. The southern and southwestern exposure favors regular ripening and contributes to the precision of the profile.

How it is produced

After a pre-fermentation cold maceration, alcoholic fermentation lasts about 20 days in steel vats, with about 60% of whole clusters and skin contact. Regular pump-overs accompany the extraction. Malolactic fermentation takes place in wood, and aging continues for about 24 months in oak casks, completing the evolution without losing the finesse of Nebbiolo from this cru.

Tasting notes

In the glass it presents a delicate yet deep ruby red. The nose is refined, with ripe red fruits, wild strawberry, and rose, accompanied by subtle cocoa notes. The palate is elegant and harmonious, supported by silky, well-integrated tannins, with an orderly progression and a persistent finish, highlighted by fresh spicy nuances.

Food pairings

At the table, it pairs naturally with game, red meats and aged cheeses. Its structure and tannins support succulence and intensity, while the fine aromatic profile complements slow cooking and rich dishes without weighing down the palate. It's a consistent choice when looking for continuity and persistence of flavor.

When to serve it

It is suitable when looking for a Barolo with a harmonious and deep character, to be enjoyed leisurely at the table or for tasting. The combination of maceration, malolactic fermentation in wood, and cask aging supports positive evolution over time, maintaining definition and continuity. It therefore lends itself to unrushed consumption, enhancing the complexity and persistence linked to the Monvigliero cru.